Chinook "King" Salmon with a Tropical Twist
Recipe type: Seafood
Cuisine: Ameican
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fresh from the sea salmon topped with an apricot, pineapple compote and dusted with crunchy sweet hot coconut and macadamia nuts.
1½ pounds fresh salmon fillets 1-1½" thick
Apricot Pineapple Compote
  • 2 tablespoons apricot preserves
  • ¼ cup RĂ³se
  • ½ teaspoon grated fresh ginger
  • ⅓ cup diced fresh pineapple
  • 1 tablespoon unsalted butter
  • ½ cup Oren's Coconut Chili Macadamia Nuts, chopped
  1. Place ingredients in a small saucepan, bring to a low boil, then turn down the heat to simmer for 15-20 minutes. Add butter at the end, stir as it melts. Cool before serving.
  1. Preheat oven to 350 degrees, spray ovenproof dish with cooking spray.
  2. Place salmon flesh side up in dish, drizzle with olive oil and sprinkle with kosher salt and black pepper to taste.
  3. Bake salmon about 20 minutes until cooked through and flesh is opaque.
  1. Plate your fillets and spoon compote over the top, sprinkle with the coconut macademia nut mixture.
You could substitute unsweetened coconut, macadamia nuts and a pinch of cayenne toasted together with a bit of olive oil if you want to try making this combo at home.
Recipe by What about the food? at